Post by: kevvosa on September 20, 2006, 03:02:44 pm
Ingredients :
| 1 | lb | beef brains |
| 1/4 | cup | thinly-sliced onion |
| 2 | x | garlic cloves sliced thin |
| 1 | x | green hot chili sliced open, |
| and seeds removed | ||
| 1 | tbl | peanut or corn oil |
| 2 | tsp | curry powder |
| 3/4 | cup | coconut milk |
| 1 | tsp | salt |
| 1/2 | tsp | sugar |
| 2 | x | salam leaves |
| 2 | piece | jeruk purut |
| (or a 2" square of lemon peel) | ||
| 1 | tsp | tamarind dissolved in |
| 1 | tbl | water |
| 1/2 | x | green sweet bell pepper sliced long strips |
Method :
- Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
- Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
- Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened.
- This recipe yields 6 servings, with other dishes.
Post by: Jamsi on September 20, 2006, 03:53:11 pm
Post by: loulou on September 22, 2006, 10:42:33 am
This recipe sounds so wrong Post by: paulham on June 01, 2008, 07:03:15 pm
Post by: loulou on June 01, 2008, 09:48:07 pm